Vegan Artichoke, Hearts of Palm & Olive Salad

This can be a side salad, served over brown rice or even tossed with soba noodles.

  •  3 tablespoons red wine vinegar
  •  ½ teaspoon Dijon mustard
  •  ¼ teaspoon salt
  • Freshly ground pepper
  •  2 tablespoons olive or canola oil
  •  1 (12 oz) jar of marinated artichoke hearts, drained and sliced
  •  1 can hearts of palm, drained and sliced
  •  ½ red bell pepper, diced
  •  10-12 black olives, pitted and sliced, not canned
  •  10-12 green olives, sliced
  • 1 basket of cherry tomatoes, halved

 Whisk vinegar, mustard with salt and pepper. Slowly whisk in oil until the dressing slightly thickens.  Combine all of the salad ingredients and toss with dressing. Chill 1 hour before serving.


  • Cooked fresh artichoke hearts tend to have a richer flavor than canned.
  • An artichoke salad looks pretty served in a Boston or Bibb lettuce leaf.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.